Articles by Topic - Safety

Listing articles 81 to 90 of 190

thumbnail image: thumbnail for: Extend Meat Shelf Life with LED Lights

Features: Extend Meat Shelf Life with LED Lights

Replacing fluorescent lights with light-emitting diode units in refrigeration units yields the double benefit of energy and cost savings, along with extended shelf life for some meat products, according to new research from Kansas State University.

thumbnail image: thumbnail for: FDA Clears Some OJ Shipments

Features: FDA Clears Some OJ Shipments

The FDA has begun clearing shipments of imported orange juice after the beverages have tested free of a fungicide banned in this country, but many more are being held at the border.

Features: Produce Pros Welcome New USDA Food Safety Tool

A new, free online food safety tool from the USDA, designed to help fruit and vegetable producers create their own custom food safety plans, has drawn praise from farmers.

thumbnail image: thumbnail for: USDA Sponsors 3-year, $9.4 Million Produce Research

Features: USDA Sponsors 3-year, $9.4 Million Produce Research

A three-year, $9.4 million USDA-sponsored study aimed at developing scientific evidence to support food safety standards for the production of tomatoes and leafy greens will be the largest of its kind in the fresh produce industry, according to the study’s lead investigator, Robert Buchanan, PhD, director of the Center for Food Safety and Security Systems (CFS3) at the University of Maryland.

Features: Study to Assess Pastured Poultry Safety

On average, some 1,500 broiler chickens are sold each year by pastured poultry farms—small enterprises that raise the birds in open-air pens or free-range environments, giving them an antibiotic-free, organic diet that’s USDA-certified.

Departments: Keep Refrigeration Units Clean

The recent Listeria outbreak has brought to life a new set of questions for the retail food industry. One question involves the sanitation of refrigeration units. Commercial refrigeration/freezer units are the heart of every retail food business. Keeping these units cleaned and working properly ensures not only the safety but also the quality of each product.

Departments: Capitalize on Pest Technology

Technology is constantly changing the way we live our lives and conduct business. In the past, technological inventions like canned goods, pasteurization, and freeze drying allowed for widespread distribution of goods and long-lasting food preservation. These innovations in food processing supported a newly developing culture of convenience.

thumbnail image: thumbnail for: Did FDA Imperil Pregnant Women, Children after Gulf Oil Spill?

Features: Did FDA Imperil Pregnant Women, Children after Gulf Oil Spill?

The FDA failed to take into account risks to pregnant women and children when it issued reports indicating that Gulf seafood is safe to eat in the wake of the Deepwater Horizon oil spill, suggests a new article by researchers from the Natural Resources Defense Council (NRDC) that appeared in the journal Environmental Health Perspectives.

Features: Listeria Death Toll Continues to Climb

The Listeria monocytogenes outbreak traced to tainted cantaloupe has claimed the lives of at least 25 people and sickened 98, the U.S. Centers for Disease Control (CDC) said Oct. 18.

thumbnail image: thumbnail for: International Food Safety Training Lab Holds Inaugural Courses

Features: International Food Safety Training Lab Holds Inaugural Courses

Sept. 12 marked the first training session held at the International Food Safety Training Laboratory at the University of Maryland in College Park, the world’s first and only permanent food safety lab to offer hands-on lab training in detection methods, along with lessons on regulatory standards.




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February/March 2015

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